Skip to main content

Your Cart

Time to add some tins!

Let's go fishing!

Chili Crisp Salmon Panzanella
Recipes

Chili Crisp Salmon Panzanella

Recipe by Vilda Gonzalez

Chili Crisp Salmon Panzanella

INGREDIENTS:

½ loaf sourdough bread (about 2 heaping cups), cut into bite size pieces (which invariably depends on the size of your mouth and your willingness to fill it)

1-2 tins Fishwife x FBJ chili crisp salmon, aka enough to satisfy your fishy desires

1 cup frozen peas, blanched in salted water for 30 seconds and shocked in an ice bath

1 medium shallot, thinly sliced

3 tbsp rice wine vinegar, plus an extra splash for seasoning the peas

¼ cup extra virgin olive oil, plus more for toasting the bread

1 tbsp parsley, finely chopped, plus more whole leaves for garnish

1 clove garlic, microplaned or very finely minced

Salt and black pepper to season

2 tbsp spring onion, thinly sliced

 

 

DIRECTIONS:

Add a glug of olive oil to a medium mixing bowl. Add the bread and a generous sprinkle of salt. Toss to coat, making sure every surface of bread is well lubricated. Heat a heavy bottomed frying pan over medium heat. When hot but not smoking, add the pieces of bread to the pan and spread out evenly. Toast, tossing and agitating the pan occasionally, until the bread is beautifully golden on all sides. The objective is for a nice crispy exterior, with a fudgy interior. Set aside while you prepare the vinaigrette.

 

Add the sliced shallot to a small bowl, season with a pinch of salt and cover in the vinegar. Set aside to macerate for 5 minutes. This softens the pungency of the raw shallot, mimicking the effect of a quick pickle. Add the garlic, chopped parsley, another pinch of salt, a generous grind of pepper, and the olive oil - whisk vigorously to emulsify.

 

Season the blanched and shocked peas with a pinch of salt and a splash of vinegar.

 

To assemble the salad, add the toasted bread, peas, tinned fish, and sliced spring onion to a medium mixing bowl. Drench in the vinaigrette, and toss well to combine. A panzanella does well with a moment to sop up all of the juices, allowing the bread to hydrate in the flavor. Plate and garnish with fresh parsley. 

Chili Crisp Salmon Panzanella

Comments

    Add a comment

    Please note that comments must be approved before they are published

    Fishwife News

    Sign up for the latest updates, product launches, and fresh collaborations.

    This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

    Thanks for contacting us! We'll get back to you as soon as possible. Thanks for subscribing